Thin and Crispy Pizza Crust

Ingredients

• 3/4 cup warm water
• 1/2 tsp sugar
• 2 tsp yeast
• 2 cups all-purpose flour
• 1 tsp salt

Directions

1. Move the oven rack to the very top spot, then heat the oven to 500 degrees, or as high as your oven will go. Stir the sugar and yeast into the warm water until dissolved, then leave it alone until the mixture looks foamy, about 5 minutes.
2. While the yeast mixture sits, add 1 cup of the flour and the salt to a large bowl. Stir them together so the salt is well distributed.
3. Add the yeast water to the flour mixture and stir with a wooden spoon until the dough is mostly smooth. Mix in another 1/2 cup flour. Tip the dough onto a floured work surface and knead for 5 minutes, working in up to 1/2 cup more flour little by little as needed. Go slowly with the flour so the dough does not turn dry or stiff.
4. Set the dough aside to rest for 5 minutes. Cut it into two even pieces, then shape each one into a ball. If you are not baking both pizzas right away, wrap the second dough ball in plastic and refrigerate it for up to two days, or freeze it for up to 3 months.
5. Flatten one dough ball into a round disk with your hands, then roll it with a rolling pin into a thin circle, about 12 inches across and 1/8 inch thick.
6. Coat a pizza pan with non-stick spray, or use both spray and cornmeal, then gently transfer the dough to the pan. Spoon on a thin layer of your favorite sauce, then bake it in the hot oven for 5 minutes, just until the edges begin to pick up a little color.
7. Take the crust out of the oven, add the remaining toppings, and return it to the oven for 7-10 minutes, until the cheese is bubbling and the crust is medium golden brown.